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1
Pat chicken dry.
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2
Season with Salt and Pepper.
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3
Dredge through flour.
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4
Heat oil in skillet over medium high heat until hot but not smoking.
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5
Brown on each side (starting with the skin side) turning once-about 5 minutes on each side.
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6
Transfer to baking dish (skin side up) and put in oven at 350 degrees for about 10-15 minutes until cooked throughout.
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7
When done, transfer chicken to platter and pour any juices from pan into skillet with already cooking sauce.
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8
While chicken is in oven, make the sauce.
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9
In skillet, add whole garlic cloves.
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10
Stir constantly until just golden brown (2 mins) being careful so it doesn't burn.
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11
Add wine and stir for 1 min, scraping all the chicken leftovers into mixture.
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12
Add broth and mix for 2 minutes Cover and simmer until garlic is tender (15 minutes).
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13
Take garlic out of sauce.
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14
Mash 8 garlic cloves and put back in sauce.
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15
Season with salt and pepper to taste.
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16
Let simmer for another 5 minutes Put sauce through a strainer to get all chunks out and put back on stove.
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17
Bring sauce back up to a light boil.
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18
Put butter into sauce and mix until melted.
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19
Add a little cornstarch/cold water mix to sauce for it to thicken to desired thickness.
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20
(A little goes a long way!)
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21
Remove from heat.
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22
Add a squeeze of fresh lemon and parsley to sauce and mix.
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23
The lemon just gives the sauce an extra layer of flavor, so add to your preferred taste.
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24
Pour sauce over chicken.
